Puree of Turnips

Peel, wash and mince two pounds of turnips; parboil them for ten minutes in boiling salted water, drain, and fry them colorless in four ounces of butter; moisten with a quart of white stock (No. 422), seasoning with salt and sugar, and let cook slowly until the moistening be entirely reduced, when they are done pound them, adding two pints of thick bechamel (No. 409); pass through a sieve, and warm the puree again, incorporating into it, two ounces of fine butter just before serving.